Breakfast · Recipes · Sweet things

Cookies n Cream Chia Pudding

cashews, chia, cocao, raw


cookies n cream mixing bowl


HealthPost goodies

The wonderful folks at HealthPost recently sent me a goodie box with the fantastic BioBalance range that they distribute. While I always like getting mail, this package was especially exciting, full with things I love, made by a top notch local company.

BioBalance supply a diverse range of supplements, food, and health products. Their range is fantastic; from NZ grown Wakame to Peruvian Maca powder, these guys have all the good stuff. Best of all you don’t even have to head to the shops to find them, you can order direct, online through and a few days later these treats show up at your door, now that’s awesome!
The products I had the pleasure of testing were as follows, I have provided a few ideas of how to use them so you can order some for yourself and start experimenting and the taste explosion for yourself!
Organic Raw Cashews– I thought all cashews were raw, but recently I learned that most nuts are often subjected to high temperature to remove the shells and dry before packing, the BioBalance cashews are dried over very low heat, which helps to retain nutrients and flavour. I actually couldn’t stop snacking on them, they were honestly the best cashews I have ever eaten. Pop in your lunch box, make into a base for a raw cheesecake, or soak overnight and turn into a cashew cream cheese.
Maca Powder– A ‘superfood’ made from the powdered root of the Maca plant. It has been used in Puruvian Cultures for years as a nutrient rich endurance food. Add a tsp to your morning smoothie or into an energy ball recipe.
Coconut Oil– A rich source of vitamin, mineral and dietary fibre, it’s a fantastic oil to cook with, use in beauty products (I make deodorant out of it). You can also use it for the ancient ayurvedic therapy of oil pulling where you swish oil around in your mouth to help clear out bacteria and plaque.
Spirulina Powder- A nutrient rich algae, it is high in iron and contains a higher percent of protein than any other food. Its great mixed into a green juice or smoothie, and also works well in homemade muesli bars.
Coconut Sugar– A low GI sugar with loads of health benefits including being high in B vitamins and zinc, it tastes delicious and can be used as a substitute for refined sugar in most recipes, I use it in raw vegan ‘cheesecakes’ and in raw chocolate.
Chia Seeds– The fantastic Chia which is the Mayan word for strength, its packed full of goodness and the richest source of plant based omega 3, soak with nut milk and honey for a delicious pudding, use as an egg replacer in baking or mix into your cereal for a protein punch.
Raw Cocao Powder– This can support the heart, nerves and muscles, its high in magnesium and other minerals. Use instead of cocoa in any recipe or mix with coconut sugar, and coconut oil for a truffle treat.
Organic Sweetened Cocao Nibs– These crunchy delights are straight from the cocao bean, high in iron and delish sprinkled on top of porridge/granola or a smoothie. They are sweetened with coconut sugar. A wee tip to help you know if cocao products are raw or not- raw ones will be spelt cocao and non raw varieties which use heat in manufacturing process are spelt cocoa.

BioBalance Cookies ‘n’ Cream Puddings
A recipe using the delicious BioBalance range, I have used all BioBalance products, of course you can mix and match with your own brand ingredients but for the yummiest results give their range a try!
Serves 4, Prep time 20mins
1 cup BioBalance cashews, ground to a flour in food processor
2 cups Almond or non dairy milk
½ cup BioBalance Chia seeds
4 Tbsp BioBalance Coconut sugar
1 tsp BioBalance Maca Powder (optional)
1 tsp Natural Vanilla essence
3 heaped tsp BioBalance Raw Cocao Powder
2 Tbsp BioBalance Sweetened Cocao Nibs
1 small banana sliced thinly

Mix together cashews, chia, sugar, vanilla and milk, make sure you stir it really well, leave it to sit for five minutes and then stir again. Put 2/3 of the mixture into a separate bowl and mix in cocao powder. In the other bowl mix in the maca powder (if using).
Divide half of the choc chia mixture between 4 small glasses, sprinkle with 1/3 of the cocoa nibs and then add a thin layer of banana. Next spoon in all of the maca chia mixture (divided across all glasses) and sprinkle with more nibs and another layer of banana. Finish with the final layer by spooning in the rest of the cocao mixture. Sprinkle the last of the nibs on top. It should look like the colours of an Oreo cookie, chocolate, white, chocolate.
Keep chilled before serving to your adoring guests!

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